New England Clam Chowder

By Drjt

Ingredients

• 1 cup clam juice, or water
• 48 topneck clams, well scrubbed
• 6 ounces bacon, diced
• 1 cup onion, chopped
• 2 large potatoes, peeled and cut into 1/2-inch dice
• 1 bay leaf
• 2 teaspoons fresh thyme, chopped, or 1/2 teaspoon dried thyme
• 1 cup milk
• 1 cup light cream
• Salt and freshly ground black pepper to taste

Preparation

Step 1

1. Place the clam juice in a large pot set over medium-high heat. Add the clams, and cover. Stir after 5 minutes, then again after 10 minutes, watching for any clams that open. Using a slotted spoon, move clams to a large bowl as soon as they open.

2. Remove the meat from the shells, and set the meat aside. Strain the clam cooking liquid through a colander lined with 2 layers of cheesecloth.

3. Meanwhile, in a heavy-bottomed soup pot, cook the bacon over moderate heat until lightly browned, about 5 minutes. Remove half of the bacon to a paper towel-lined plate and set aside. Add the onion to the pot with the remaining bacon, and cook until soft and translucent, about 5 minutes.

4. Add the cooking liquid, potatoes, bay leaf and thyme to the bacon and onion. Bring to a boil, and simmer until the potatoes are tender, about 5 minutes. Meanwhile, coarsely chop the clams.

5. Add the milk, cream and clams to the pot. Bring to a simmer. Season, and ladle chowder into soup bowls. Top eachserving with some of the reserved bacon. Serve with bread or crackers on the side